A VEGAN PASSION FRUIT & COCONUT TART

Tart Crust

190 g walnuts
60 g coconut flakes
190 g dates, pitted
1 tsp (5 ml) vanilla essence
pinch of salt

Tart Filling

120 g desiccated coconut
120 g coconut flakes
5 g coconut oil
80 g passionfruit pulp with seeds
40 g maple syrup
1 tsp (5 ml) vanilla essence

Passion Fruit Glaze

350 g passionfruit pulp
16 g pectin
50 g castor sugar

Coconut & Vanilla Sorbet

1 tin (400 ml) coconut milk
100 g desiccated coconut
seeds of 1 vanilla pod
125 g castor sugar

Mango & Mint Salad

1 mango, peeled and cubed
10 g fresh mint, sliced chiffonade
5 g icing sugar
pea shoots for garnish

Vegan Meringue Crumble

drained liquid from a 400 g tin of chickpeas (aquafaba)
¼  tsp (1, 75 ml) cream of tartar
pinch of salt
¾  C (180 ml) castor sugar

Tart Filling

Place all of the ingredients into a blender and blitz until the mixture is smooth. Pour into the pie crust and place in the fridge overnight to set.

Passion Fruit Glaze

Place all of the ingredients in a saucepan and bring to the boil. Once boiled, remove from the heat and allow to cool slightly. Once cooled pour over the tart and place back into the fridge to set.

Coconut & Vanilla Sorbet

Place all of the ingredients in a saucepan and bring to the boil and allow the sugar to dissolve.

Remove from the heat and once cooled, strain and then place into an ice cream churner to churn. (If you don’t have an ice cream churner, try this vegan no-churn ice cream recipe).

Mango & Mint Salad

Combine the cubed mango, sliced mint, and icing sugar in a bowl and mix to combine. Set aside until ready to serve.

Vegan Meringue Crumble

Preheat the oven to 120 ºC.

Line a baking tray with a silicone mat or baking paper.

Whisk the aquafaba with the salt and cream of tartar in a stand mixer until soft peak stage.

Slowly add the castor sugar to form a thick glossy meringue.

Spread the meringue out to roughly 2 cm on the prepared baking sheet and place into the oven for +- 4 hours or until completely dried out.

To Serve

Top the tart with the mango mixture and then crumble some meringue on top. Serve with a generous quenelle of coconut sorbet or your favourite vegan ice cream and serve.

Recipe and image courtesy of crushmag-online.com